dondakaya fry

Dondakaya Fry Recipe

Course Main Course
Cuisine Andhra, Hyderabadi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Bindu


For Masala

  • 4 dried red chilies
  • 1 sprig curry leaves
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • ¼ cup peanuts
  • 1/8 cup desiccated coconut powder

For the fry

  • 400 grams Tindora/Ivy gourd/Dondakayalu
  • ¼ cup cashew nuts
  • 1 sprig curry leaves
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 dried red chili
  • 4 tbsp oil
  • salt as per the taste



  1. rinse well and pat dry the tindora/ivy gourds.
  2. make them into thin slices or into thin roundels and keep aside.

Preparing masala

  1. dry roast the peanuts, peel off the skins and keep aside.
  2. dry roast dried red chilies, curry leaves, garlic cloves, cumin seeds until crispy.
  3. put them in a grinding jar and make into coarse powder.
  4. add roasted & peeled peanuts, desiccated coconut powder and grind for 2-3 seconds.
  5. keep the powder aside.

Preparing Fry

  1. heat 4 tbsp of oil, add cashew nuts, curry leaves and roast for a minute. Keep aside
  2. add dried red chili, curry leaves, cumin seeds and sauté until they stop spluttering.
  3. add sliced tindora/ivy gourd pieces and mix well.
  4. cover and cook until they become tender or until the skin turns into olive green color.
  5. mix in between.
  6. remove the lid, add turmeric powder, salt as required, masala powder and mix well.
  7. fry for 5 minutes on low heat. Add roasted cashew nuts and curry leaves.
  8. turn off the heat.